White Chocolate Mud Cake

Serves 12

  • 300g butter, chopped
    375g white cooking chocolate, chopped
    300ml milk
    1 1/2 cups caster sugar
    3 teaspoons vanilla extract
    3 eggs, lightly beaten
    1 1/2 cups plain flour
    1 1/2 self-raising flour
    550g white cooking chocolate, chopped
    3/4 cup thickened cream
    to decortate
    fresh flowers (see note)
1. Preheat oven to 150oC. Grease and line a 20cm diameter, round deep cake pan with baking paper, extending the paper 5cm above the rim of the pan.
2. Combine butter, chocolate and milk in a large saucepan over a medium heat. Stir occasionally until smooth. Remove from heat.
3. Add sugar and vanilla and stir to combine. Sift flours together. Gradually whisk in the flour, mixing well. Add eggs and whisk to combine.
4. Pour mixture into prepared pan. Bake 1 hour 30 minutes or until a skewer inserted into the centre of the cake has moist crumbs clinging to it. Do not be concerned if the top of the cake cracks, as it will be trimmed later. Cool in pan, then turn cake out of the pan, Wrap completely in two layers of plastic wrap, then in foil. Store in a cool dark place (not in the refrigerator) for 2 to 4 days. 
5. On the day of serving, make ganache. Place chocolate and cream in a heatproof bowl over a saucepan of barely simmering water, until smooth, stirring occasionally. Refrigerate for 1 hour or until thick but spreadable, stirring frequently.
6. Cut cake in half, horizontally. Place base on a serving platter. Spread about a quarter of the ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for at least 2 hours for ganache to set.  Top with fresh flowers. Remove flowers before serving. Cut cake with a warmed knife.
Note: ensure the flowers are non-toxic.